What's for Dinner? ~ Easter Sunday April 8th Edition

[supernova]

12. Szeged Goulash

This version of Goulash is normally made with pork, but beef is what I have so that's what I'm using. Beef browned and seasoned generously with S&P, chopped onions, sweet Hungarian Paprika, Bay leaves and caraway. After the meat browns add water and simmer away until tender. When the meat's done, add in drained and washed sauerkraut, top with sour cream and serve over any starch you have. Spaetzle or other dumplings are traditional. We're skipping that part though.

edit: We've been talking about Goulash since we finally have some one trying to take a stab at a German restaurant here. But I take issue with the owner that what he serves is "Goulash" It tastes too much like the Sauerbraten. I promised my fiancee that I would make him real Goulash sometime that I learned from my Viennese former MiL. And this is it.